Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 cup finely chopped seeded peeled cucumber
- 1/4 teaspoon salt
- 1 (8-ounce) carton plain low-fat yogurt
- 1 1/2 teaspoons chopped fresh parsley
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1 garlic clove, minced
Directions[]
- Place cucumber in a colander over a bowl; sprinkle with salt.
- Toss gently to coat.
- Cover; chill 1 hour.
- Rinse with cold water; drain well.
- Squeeze until barely moist.
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
- Cover with additional paper towels; let stand 5 minutes.
- Scrape into a bowl using a rubber spatula.
- Combine cucumber, yogurt, parsley, and remaining ingredients in a bowl.
- Serve with Mother's Souvlakia.
Yield: 1 cup (serving size: 2 tablespoons)